This is the final recipe in my Spring Shower post series.
These brownies are incredibly sweet and richly chocolatey. Plan ahead: they need at least 6 hours in the refrigerator, and overnight chilling produces the best texture and flavor.
This recipe is courtesy of my
wonderful sister, Alli Cooksitup.
(She also goes by Alli RunsItUp, SingsItUp, MothersItUp, and ChucklesItUp.)
She is a master of treats—every goodie she makes is exceptional, and she’s pretty exceptional herself.
York Peppermint Patty Brownies
Yield: About 40 small brownies. They are very rich, so cut them small.
Time: 45 minutes active + refrigerate at least 6 hours (overnight recommended)
Ingredients
1 cup butter, plus 1 tablespoon to grease the pan
8 – 1 oz squares unsweetened chocolate
5 large eggs
3 3/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon almond extract
1 2/3 cups all-purpose flour
1 cup semi-sweet chocolate chips
2 bags York Peppermint Patties (use a quality brand—generic patties may make the recipe less successful)
Directions
1. Preheat the oven to 425°F. Line the bottom of a 9×13-inch pan with aluminum foil and grease it with 1 tablespoon of butter.
2. Melt the unsweetened chocolate and 1 cup butter together. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl or stand mixer, beat the eggs with the sugar, vanilla, salt, and almond extract for 3–4 minutes, until the mixture is thick and pale.
4. Add the melted chocolate mixture and the flour to the egg mixture. Stir or mix just until combined; do not overmix.
5. Fold in the semi-sweet chocolate chips.
6. Spread half of the batter evenly into the prepared pan, smoothing the top.
7. Unwrap the peppermint patties and arrange them in a single layer over the bottom layer of batter.
8. Carefully spread the remaining batter over the patties to cover them as evenly as possible.
9. Bake at 425°F for about 23 minutes. Baking times can vary—insert a knife into the top layer of brownie near the center; it should come out clean when the brownies are done. If the knife has batter on it, give the pan a few more minutes and check again.
10. Remove the pan from the oven and cool completely on a wire rack. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, to set the filling and make clean slices.
Serving and storage
Cut into small squares—these are rich, so smaller portions are ideal. Store refrigerated in an airtight container for up to 5 days, or freeze individual pieces for longer storage.